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Poulet à la Normande aux Pommes et Cidre
A classic dish from the Normandy region, this Poulet à la Normande features tender chicken pieces braised in a rich sauce made with local cider, cream, apples, and mushrooms. It's a comforting and elegant dish that highlights the flavors of Normandy, with a delightful balance of savory, sweet, and slightly tart notes.
🧂 Ingredienser
- 1 kg Chicken pieces (thighs and drumsticks)
- 2 tbsp Butter
- 1 tbsp Olive oil
- 2 medium Onions, chopped
- 2 cloves Garlic, minced
- 200 g Mushrooms, sliced
- 2 medium Apples (firm, tart variety like Granny Smith), peeled, cored, and sliced
- 2 tbsp All-purpose flour
- 300 ml Dry cider (from Normandy)
- 200 ml Chicken stock
- 150 ml Heavy cream
- 2 tbsp Calvados (apple brandy, optional)
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
👨🍳 Fremgangsmåte
- 1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
💡 Profesjonelle tips: Drying the chicken ensures a better sear. - 2
In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken from the pot and set aside.
💡 Profesjonelle tips: Brown the chicken in batches if necessary to avoid overcrowding the pan. - 3
Add the chopped onions to the pot and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms and cook for another 5 minutes until the mushrooms are tender.
💡 Profesjonelle tips: Scrape up any browned bits from the bottom of the pot as you cook the vegetables. - 4
Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
💡 Profesjonelle tips: Cooking the flour for a minute helps remove the raw flour taste. - 5
Gradually whisk in the dry cider and chicken stock, ensuring no lumps form. Bring the mixture to a simmer.
💡 Profesjonelle tips: Use a whisk to ensure a smooth sauce. - 6
Return the browned chicken pieces to the pot. Add the sliced apples. If using Calvados, add it now.
💡 Profesjonelle tips: Ensure the chicken is mostly submerged in the liquid. - 7
Cover the pot and reduce the heat to low. Simmer gently for 40-45 minutes, or until the chicken is cooked through and tender.
💡 Profesjonelle tips: Low and slow simmering is key to tender chicken. - 8
Stir in the heavy cream and cook for another 5 minutes, uncovered, until the sauce has thickened slightly. Season with salt and pepper to taste.
💡 Profesjonelle tips: Do not boil the sauce after adding the cream. - 9
Stir in the fresh parsley just before serving. Serve hot, spooning the sauce and apples over the chicken.
💡 Profesjonelle tips: This dish pairs well with mashed potatoes, rice, or crusty bread.
💡 Profesjonelle tips
- ✓Use a good quality dry cider for the best flavor. Avoid sweet ciders.
- ✓If Calvados is not available, a splash of brandy or even a tablespoon of apple cider vinegar can add a similar depth.
- ✓Firm, tart apples work best as they hold their shape and provide a nice counterpoint to the richness of the sauce.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a pinch of nutmeg or cinnamon for a warmer spice note.
- Incorporate leeks along with the onions for added flavor.
- For a lighter version, use half cream and half milk.